Happy Friday friends! My friend Leanne (And Away We Go) sent me a slow cooker recipe for chicken tacos (one of my faves!) that I had to share with you! Don’t you just love a slow cooker/crock pot meal? Nothing better than getting dinner going at the beginning of the day and then not having to worry about it again! I think this will be on our menu this weekend!
Now that the days are cooler and our routine is busier, I have pulled out the old slow cooker and started to add a few soups and casseroles to our weekly menu. These slow cooker chicken tacos have been an old stand by in our house for a few years and I was excited to make them again the other night!
The recipe is just what I think every slow cooker recipe should be; toss the ingredients in the pot and turn it on! The mixture of chicken, beans and corn makes for a filling meal, packed with protein.
I’ve made this dish for guests and taken it to parties and have always had lots of requests for the recipe…
So here it is!
Slow Cooker Chicken Tacos
1 can of black beans (drained and rinsed)
1 large jar of chunky salsa
2 large chicken breasts (bone and skin removed)
2-3 Tbsp taco seasoning
1 cup frozen corn
Add black beans and salsa to slow cooker. Place the chicken breasts on top of the mixture and sprinkle with taco seasoning.
Cook on low for 8 hours or high for 5 hours.
Remove chicken breasts and shred with a fork. Return shredded chicken to the slow cooker, add frozen corn and mix together with black beans and sauce. Turn the slow cooker to low and cook for a half an hour.
Serve with soft tortillas and top with shredded cheese, sour cream and guacamole.
Thank you for sharing Leanne! We’ll be thinking about you as your new little bundle is about to arrive!